Nutty Tabbouleh Salad

The addition of nuts and seeds to this tabbouleh recipe adds protein, healthy fats, B vitamins, magnesium and iron making it a substantial lunch option.


Serves 2
adults
496
Kcals
per serving

10 Mins
prep

5 Mins
cooking

Recipe
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Ingredients

Couscous  (120g)
Low-sodium vegetable stock (180ml)
1 tbsp unsalted pistachio nuts, shelled  (15g)
1 tbsp pine nuts  (15g)
1 tbsp sunflower seeds  (15g)
1 small red pepper, chopped  (90g)
1 large courgette, chopped  (150g)
2 large spring onions, finely chopped  (20g)
Fresh mint, finely chopped  (10g)
Fresh flat leaf parsley, finely chopped  (15g)
4 medium dried apricots, sliced into thin strips  (36g)
6 medium cherry tomatoes, halved  (90g)
1 tbsp olive oil
1/2 tsp ground cumin  (2g)
2 tbsp lemon juice
Pinch of salt
Pinch of ground black pepper

Method

  1. Place the couscous in a small shallow bowl or saucepan. Pour over the hot stock, stir and then cover. Leave to sit for 5 minutes then separate with a fork.
  2. Heat a small saucepan over a medium heat. Add the pistachio nuts and pine nuts and toast for 2 minutes until they start to colour. DonÕt leave the pan and keep the nuts moving as they can burn easily. Once toasted, transfer to a plate and leave to cool.
  3. Place the cooked couscous in a medium-sized mixing bowl, add all of the other ingredients and combine well before serving.
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Nutritional information per serving

496kCal, 2070kJ
15.6g
19.6g
2.4g
65.3g
16g
7.3g
239mg

© The Vegetarian Society